Cucumber, Corn, and Bean Salsa

Cucumber, Corn, and Bean Salsa

Cucumber, Corn, and Bean Salsa

Published: August 2015

Commodity: Corn

Season: Summer

Yield: Makes 20, ½ cup servings

 

Download Recipe

Plate it up! Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition Students

Ingredients

2-3 large cucumbers
2 tomatoes
1 yellow bell pepper
1 small red onion
¼ cup chopped fresh cilantro
½ cup black beans
½ cup fresh whole kernel corn
cooked
1 ounce package dry ranch dressing mix
1/8 cup cider vinegar
2 tablespoons sugar
optional

Directions

Wash all vegetables. Finely chop cucumbers, tomatoes, pepper, and onion. Combine in a large mixing bowl with chopped cilantro. Drain and rinse beans and add to chopped vegetables. Add corn. If using canned corn instead of fresh, drain off liquid prior to adding to vegetables. In a small bowl, mix together ranch dressing packet, vinegar, and sugar. Pour dressing over vegetables and mix well. Serve immediately or refrigerate until chilled.

Nutrition Facts

50 calories
0 g fat
130 mg sodium
7 g carbohydrates
2 g fiber
70% Daily Value of vitamin C
6% Daily Value of vitamin A

 

Contact Information

Erikson Hall Lexington, KY 40506